Instructions: Makes 6 servings

This classic dish was created by a woman in Western China, who sold it to poor laborers at a very low price. Ma" means "numbs the tongue;" "Po" refers to the womans pock marks. The cuisine of the Szechwan province contains more chiles than any other Chinese cooking style; the heat of the chiles have a cooling effect in this hot region.

1. Strain mushrooms, reserving soaking liquid. Discard hard mushroom stems; cut caps in thin strips.

2. Heat a large skillet over medium-high heat; spray with cooking spray. Add sesame oil, green and red bell peppers, hot pepper, mushrooms, and garlic; stir fry 2 minutes. Add scallions and ginger; stir 2 minutes. Add soy sauce, chile paste, and 1/2 cup reserved mushroom soaking liquid. Cook 3 minutes.

3. Blend cornstarch with remaining reserved mushroom soaking liquid. Add to pan, stirring to blend. Add tofu, and stir gently, until bean curd partially absorbs sauce. Add salt to taste, and top with cracked Szechwan peppercorns.

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